On low flame keep stirring the besan. You will need about 20-25 min.
Your batter consistency should not be runny but more like a paste so do not add all the ghee at once. You can always add a little later.
You have to continue stirring till the colour changes from yellow to deep amber and the aroma is heavenly.
Switch off the gas and let it cool fully.
Add the cardamom powder and sugar. Mix well.
Now make small balls of the mixture and stick a nut and raisin before rolling it into a smooth ball.
Notes
Pro-tips:
Ideally use coarse chickpea flour to make ladoos.
Ghee or clarified butter while I prefer my homemade ghee you can try the commercial ones.
Roasting the besan is the most important job. Low flame and lots and lots of patience.
Stir constantly this is not a heavy-duty stirring but a job that gives you fantastic results. If the besan is not roasted properly the ladoos will taste raw and will be bitter. This is your crucial step.
Cooking on low flame and patience this is most important . The low heat cooks the besan properly. If you increase the heat then the flour does turn amber yellow, brown but it will be raw. Your ladoo will taste bitter.
Your besan and clarified butter/ghee mixture should be like a paste and not runny. But if needed add 1 tablespoon at a time.
Lastly, let the besan cool completely before you add the sugar. I generally do my roasting in the evening. Then next day add the sugar and make my ladoos. This way the batter cools completely. Adding sugar in warm batter messes up the batter and you cannot shape the ball.Do roast on low flame and stir constantly.
You can add the nuts and raisins to the dough and mix it up and then make the ladoos. What happens is a disappointment as the. nuts and raisins are not evenly distributed.